Chocolate Marshmallow Frosting3 cups semi sweet chocolate chips1 bag marshmallows1teaspoon vanilladash of salt1/2 to 1 cup of light cream2 cups powdered sugarMicrowave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Friday, August 25, 2017

Chocolate & Peanut Butter Sticky Cake

This is a very rich, moist decadent chocolate cake with a surprise. A rich & gooey peanut butter filling under a very chocolaty frosting!

THE CAKE:

1/2 Cup Shortening

2 Cups Sugar

1 TSP Vanilla

2 Eggs

1 TSP Salt

2 Cups Boiling Water

1/2 Cup Cocoa, I use Hersheys Extra Dark Cocoa

2 TSP Baking Soda

2 TSP Baking Powder

2 Cups Flour

Beat shortening until fluffy, beat in sugar again until fluffy. Now beat in eggs, vanilla & salt until fluffy. In another deep bowl stir boiling water & cocoa together. Now stir in the Baking Soda & it will foam up . In another bowl stir flour & Baking Powder together. Add some of the flour mixture to the shortening & beat. Now stir in 1/3 of the cocoa mixture & beat, then the flour mixture, then more of the cocoa, back to the flour , the rest of the cocoa & end with the flour mixture. Scrape the sides & the bottom of the mixing bowl to be sure to blend everything well. Pour cake batter into a greased & floured 9x13 baking dish. Bake in a preheated 350 degree oven 38 to 40 minutes or until cake test done, test with a toothpick, it should come out with no wet batter. Once baked let cool while you mix up the peanut butter sticky part.

PEANUT BUTTER STICKY FILLING:

1 Cup Flour

3/4 Cup Brown Sugar

1/4 TSP Salt

Stir all together in a deep sauce pan.

Now cut in 1 TBS Shortening to make fine crumbs

Add 1 Cup Corn Syrup & 1 TSP Vanilla. Stir in 1&3/4 Cups Peanut Butter, Stir well. In a deep bowl place 1 Cup Hot Water & stir in 1 TSP Baking Soda, stir. Beat 1 Egg & stir that into the peanut butter mixture. Now slowly whisk or using a heavy spoon beat in the hot water. Stir well, Cook over medium high heat stirring the entire time. Cook until thick & bubbly the mixture goes from a creamy look to a clear look. Their will be little lumps that is what you want. Once thick & bubbly remove from stove. Once cake has been removed from the oven let it cool for 20 minutes then spread the peanut butter mixture over the cake & let cool completely! Once everything is cool make the following frosting. I put the cake in the freezer for about 1 hour so the peanut butter sticky part is form enough to spread with frosting. As soon as the frosting is ready I remove the cake from the freezer & spread it immediately.

Melt chocolate in a double boiler, beat in 1/2 of the powdered sugar then beat in the butter, vanilla & salt. Then beat in the rest of the sugar & add just enough milk to be soft enough to spread about 1 TBS or so. If you make it to soft add more sugar. Spread of the Peanut Butter Sticky layer. THIS IS DECADENT, SO RICH, SO CHOCOLATY & THE PEANUT BUTTER FILLING IS JUST TO GOOD TO DESCRIBE!